Concepedia

Oui Woung Kim

OW

Statistics

Publications

4

Citations

146

H-Index

4

Active since

2000

Affiliations

Korea Food Research Institute(Current)

Oui Woung Kim is an author at Korea Food Research Institute specializing in food chemistry, engineering, and food quality.

Top concepts

EngineeringFood ChemistryHealthFood SafetyFood QualityGrain ScienceAgricultural EconomicsBotanyFood ScienceFood Storage

Publications per year

2000–2022

4

Publications

4

Physicochemical Characteristics of Chalky Kernels and Their Effects on Sensory Quality of Cooked Rice

Sang Sook Kim, Se Eun Lee, Oui Woung Kim et al. · Cereal Chemistry · 2000 · 78 citations

Engineering, Food Analysis, Food Biophysics +18

Effects of rice flour size fractions on gluten free rice bread

Jie Hae Park, Dong Chul Kim, Se Eun Lee et al. · Food Science and Biotechnology · 2014 · 31 citations

Engineering, Agricultural Economics, Grain Science +2

Degradation kinetics of physicochemical and sensory properties of rice during storage at different temperatures

Ah‐Na Kim, Oui Woung Kim, Hoon Kim · LWT · 2022 · 24 citations · Full text

Shelf Life, Chemical Kinetics, Engineering +18

Varietal differences of japonica rice: Intrinsic sensory and physicochemical properties and their changes at different temperatures

Ah‐Na Kim, Oui Woung Kim, Hoon Kim · Journal of Cereal Science · 2022 · 13 citations

Food Chemistry, Botany, Intrinsic Sensory +4

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